371.716 
P219s 


371.716 
P219s 


February,  1921  Extension  Circular  No.  41 

UNIVERSITY  OF  ILLINOIS 

COLLEGE  OF  AGRICULTURE 

Extension  Service  in  Agriculture  and  Home  Economics 

IN  COOPERATION   WITH  THE  UNITED  STATES  DEPARTMENT  OP  AGRICULTURE 
W.    F.    HANDSCHIN,   VICE-DIRECTOR 


THE    SCHOOL    LUNCH 


By  MARY  PACK 


URBANA,  ILLINOIS 


Contents  of  Extension  Circular  No.  41 

Page 

(  Ihoice  of  Foods  Affects  the  Health 1 

How  To  Select  Meals  To   I'uomote  Health 4 

The  (  'old  School  Lunch 5 

Suggested  Cold  Lunches 6 

Sandwich  Preparation   " 

Selection   of   the   Lunch    Pox 8 

Packing  the  Lunch !l 

A  Hot  Dish  for  Rural  Schools 10 

The  School   Pantry 12 

Food  Calendar Between   pages    12   and  13 

A  Hot  Dish  in  Town  Schools IS 

Hot  Dishes  Suitable  for  School  Lunches Ill 

Counties  Offering  Credit  to  Teachers  Serving  the  Hot  Lunch 23 


THE  SCHOOL  LUNCH 


By  MARY  PACK,  Assistant  in  Home  Economics  Extension 


The  purpose  of  this  bulletin  is  to  show  the  mother  and  child  how 
suitable  school  lunches  may  be  selected  and  prepared,  and  to  show 
parents,  teachers,  and  children  how  one  hot  dish  may  be  served  in 
rural  and  town  schools. 

The  Bureau  of  Child  Hygiene  of  New  York  City,  as  a  result  of 
examining  171,000  school  children,  has  estimated  that  twenty-one 
children  out  of  every  hundred  are  seriously  undernourished  in  that 
city,  a?n.d  that  about  sixty-one  are  only  passable  from  the  standpoint 
of  nutrition.  Dr.  T.  D.  "Wood,  a  noted  child  specialist,  is  authority 
for  the  statement  that  the  situation  in  the  country  is  even  more  seri- 
ous than  in  the  city,  and  that  country  children  attending  rural  schools 
are  on  the  average  less  healthy  and  are  handicapped  by  more  physical 
defects  than  are  the  children  in  the  cities,  including  all  the  children 
of  the  slums. 

A  better  selection  of  foods  for  the  school  lunch  and  the  introduc- 
tion of  the  hot  dish  into  rural  schools  is  aimed  to  correct  in  a  measure 
some  of  the  faulty  dietary  habits  which  are  partly  responsible  for 
this  lower  health  standard  among  country  children. 

Twenty-four  counties  in  Illinois  are  reported  as  serving  the  hot 
lunch  in  a  total  of  346  schools ;  and  seventy-nine  counties  are  offering 
the.  teachers  who  direct  the  serving  of  the  hot  lunch  credit  for  the 
renewal  of  their  certificates.1 


PEEaNT  .5 

1.0            1,5            2  0 

i>            30            35            4'o 

45 

■|  tun  vt 

A  VllioiDS 

ETC   DtrEGT-5 

XALIiUTRiT  lo/ 

G  L  A  *l  DS 

GT<5 

COUNTRY 
rtOTs                  CITY 

1*5  % 

4/"       trUL  kKCtD 
'       £  A  R^  J5ETE 
S>  R.IATHI/IG   J5E 

■■■■♦.la 

E222 

Comparison  of  Health  Defects  of  Country  and  City  School 

Children 

Based  on  reports  of  over  half  a  million  children. 


'See  page  23  for  list  of  counties. 


Extension  Circular  No.   41 


[February, 


CHOICE  OP  FOODS  AFFECTS  THE  HEALTH 

Girls  and  boys  are  building  the  physical  houses  in  which  they  are 
to  live.  If,  like  some  carpenters,  they  select  a  poor  grade  of  material, 
or  all  one  type  of  material,  they  will  not  have  strong,  useful  buildings. 
By  the  time  they  reach  middle  age,  their  houses,  which  in  reality  are 
their  bodies,  will  be  worn  out,  and  need  endless  repairs. 

Uidess  the  five  definite  groups  of  foods  which  have  been  found 
necessary  for  growth  and  maintenance  are  given  to  the  child,  he  will 
not  thrive.  He  will  be  undernourished,  abnormally  susceptible  to  dis- 
ease, generally  tired  and  sluggish,  and  lacking  in  mental  alertness. 


HOW  TO  SELECT  MEALS  TO  PROMOTE  HEALTH 
Many  mothers  have  not  had  an  opportunity  to  study  food  values. 


They  are 
give  their 
very  best, 
knowledge 


anxious  to 
children  the 
but    lack    of 

along     this 


Fig.  2. — Shelters  of  this  Splendid  Type  tor 
Stock  are  to  be  Found  in  the  Same  Districts 


ual  keeping  the  calendar 
must  be  checked  in  its 
respective  column.  When 
meals  have  been  classified 
in  this  way,  it  is  a  simple 
matter  for  the  individ- 
ual to  glance  over  the 
daily  page  to  see  whether 
or  not  something  has 
been  eaten  from  each  of 
the  five  groups  of  food 
each  day  without  an  ex- 
cess from  any  one  group. 


line  makes  it  difficult. 
There  is  available  now  a 
"food  calendar,"  which 
makes  the  planning  of 
adequate  meals  a  very 
simple  process.1  One 
page  of  this  calendar  is 
inserted  in  this  circular. 

At  the  end  of  each 
meal  or  each  day  the  food 
consumed  by  the  individ- 


Fig.  3. — That  Have  Provided  this  Most  In- 
adequate Type  of  School  for  the  Children 


'The  Food  Calendar.   Pre- 
pared   by    Nina    B.    Crigler. 
Published  by  the  Extension  Service  of  the  Department  of  Hnnie  Economics,  Uni- 
versity of  Illinois.     This  calendar  will  be  sent  upon  receipt  of  twenty-five  cents. 


1981] 


The  School  Lunch 


In  most  cases  it  is  advisable  to  have  the  child  responsible  for  check- 
ing his  calendar.  In  this  way  he  becomes  interested  in  eating  whole- 
some foods  which  formerly  he  has  refused,  in  order  to  have  all  five 
groups  checked. 

In  planning  a  child's  diet,  especial  emphasis  must  be  placed  upon 
all  the  foods  in  GROUP  I  and  upon  the  milk  in  GROUP  II.     The 


Fig.  4. — This  Well-Lighted,  Clean  Bural  School  in  M<  Lean- 
County  Has  Served  Hot  Lunches  for  Two   Years 

growing  child  needs  plenty  of  mineral  matter  to  build  good  teeth  and 
bones,  and  organic  acids  to  aid  in  the  digestion  of  his  foods.  The 
vegetables  and  fruits  of  GROUP  I  will  furnish  these  mineral  matters 
and  organic  acids.  They  will  also  furnish  the  bulky  material,  or 
roughage,  which  is  valuable  as  a  preventive  for  constipation. 

The  milk  of  GROUP  II  furnishes  protein  for  growing  boys  and 
girls  in  a  form  which  is  readily  assimilated.  It  is  also  valuable  as  a 
source  of  mineral  matter ;  in  fact  milk  has  been  pronounced  by  food 
specialists  to  be  one  of  our  most  perfect  foods.  Doctors  advocate  from 
a  pint  and  a  half  to  a  quart  of  milk  a  day  per  child.  Arc  your 
children  getting  their  just  portion?  If  they  have  an  aversion  to 
drinking  milk,  be  sure  to  give  them  their  portion  in  cooked  foods, 
such  as  soups,  custards,  milk  toast,  etc.  The  hot  school  lunch  will 
help  you  to  do  this. 

THE  COLD  SCHOOL  LUX*  II 

The  cold  lunch  which  a  child  has  to  carry  to  school  should  be 
planned  with  more,  instead  of  less,  care  than  the  other  two  meals  of  the 
day,  as  there  are  a  limited  number  of  foods  which  are  appetizing 
after  having  been  packed  for  four  hours.  It  is  one  of  the  child's 
three  daily  meals,  and  therefore  should  furnish  its  proportion  of  the 
total  calorics  figured  as  necessary  each  clay  for  proper  growth  and 
development. 


Extension  Circular  No.   41 


[February, 


Too  often  the  child  or  the  mother  hastily  slips  the  remains  from 
breakfast  into  the  child's  lunch  pail,  and  inadequate  lunches  such  as 
the  following  arc  the  result. 


INADEQUATE   LUNCHES 


(1) 
Broad  and  meat 
Mince   pie 


(2) 

Fried   potatoes 
Bread   and  pie 


These  two  lunches  were  supplied  by  mothers  who  were  interested 
in  doing  their  best  for  their  children.  Both  lunches,  however,  are 
lacking  in  the  foods  of  GROUP  I,  the  mineral  matter  and  organic 
acids,  which  are  essential  for  health. 

WELL-PLANNED  LUNCHES 

There  is  no  reason  why  a  school  lunch  should  not  contain  a  satis- 
fying variety  of  funds.    A  lunch  should  be  planned  so  as  to  include — 

1.  A  substantial  food,  such  as  buttered  bread,  cottage-cheese 
sandwiches,  hard-cooked  eggs,  or  bean  loaf 

2.  A  juicy  fruit  or  vegetable,  such  as  an  orange,  an  apple,  or 
tomatoes 

3.  A  simple  dessert,  such  as  baked  custard,  rice  or  bread  pud- 
ding, or  plain  cake 


SUGGESTED  COLD  LUNCHES 


1  bean  sandwich 

2  celery  sandwiches 

1  cup  canned  peaches  in  small  jar 
1  cup  cake 


II 

•_'  brown-bread  sandwiches 
1  i   cup  cottage  cheese 
1  prune  sandwich 
Fresh  fruit 


III 

2  bread-and-butter  sandwiches 

1  raisin-bread  sandwich 

1  cup  canned  cherries  in  jar 


V 

2  scrambled-egg  sandwiches 
(not  cooked  in  fat) 

1  serving  of  rhubarb  cooked 
with  raisins 

2  slices  coffee  cake 


[V 

2  cottage-cheese  sandwiches 

1  jelly  sandwich 

1  tomato    (fresh  or  canned) 

served  with  salad  dressing, 

in  small  jar 
'_'  cookies 

VI 

1  slice  meat  or  bean  loaf 

2  bread-and-butter  sandwiches 
1   small  jar  of  apple  sauce 


19S1]  The  School  Lunch  7 

VII  VIII 

2  crisp  rolls  buttered  2  oatmeal-bread  sandwiches 

•4  prunes  stuffed  with  nuts  1  stuffed  egg 

and  cottage  cheese  1  small  piece  sweet  chocolate 

1  orange  1  serving  of  apricot  or  other 

1  cup  custard  baked  in  individ-  fruit  whip 

ual  ramekin 

Any  of  these  lunches  would  be  improved  by  the  addition  of  a 
bowl  of  hot  milk  soup,  or  a  cup  of  cocoa.  This  can  easily  be  in- 
cluded if  a  vacuum  bottle  is  provided,  or  more  easily  by  installing 
the  hot  lunch  at  the  school. 


SANDWICH  PREPARATION 

As  sandwiches  are  used  in  practically  every  cold  lunch,  a  few 
simple  suggestions  regarding  their  preparation,  which  will  greatly 
improve  them,  are  included  here: 

1.  Use  a  variety  of  breads — graham,  whole  wheat,  oatmeal, 
cornmeal,  rye,  steamed  brown  bread,  raisin  bread,  etc. 

2.  Vary  the  thickness  of  the  slice  according  to  the  child's  appe- 
tite 

3.  Cream  the  butter;  then  spread  it  on  both  slices  of  the  sand- 
wich. The  butter  tends  to  prevent  a  soft  filling  from  making 
the  bread  soggy 

4.  Use  a  variety  of  fillings 

Fillings : 

1.  Meats,  sliced  thin 

Fish,  boned  and  seasoned 

2.  Meat  Substitutes: 

a.  Beans:     navy,  lima,  or  soy,  pulped,  seasoned,  and  moistened  with  salad 
dressing  or  cream 

b.  Ntits  alone  or  combined  with  celery,  lettuce,  eggs,  or  cottage  cheese 

c.  Eggs,  hard-cooked  and  sliced,  or  scrambled  with  milk 

d.  Cheese,  cream   or  cottage.     The  latter  may  be  combined  with  honey 

e.  Peanut  butter,  mixed  thoroly  with  an  equal  portion  of  milk  or  water 

3.  Succulent  Fillings: 

a.  Lettuce.     May  be  wrapped   in   a   damp  paper  and  then  waxed  paper 
to  keep  crisp.     Spread  between  bread  just  before  eating 

b.  Celery  or  cabbage.     Chopped  nuts  may  be  added,  seasoned  with  salt 
or  dressing 


Extension   Circular   No.   -11 


[February, 


4.     Simple  Sweet  Fillings: 

a.  Eaw  or  cooked  prunes,  dates,  figs,  apricots  or  raisins.  Pulp  any  one 
or  combine  any  two  or  three.  Add  a  few  drops  of  the  juice  of  lemon 
or  other  acid  fruit 


SELECTION  OF  THE  LUNCH  BOX 

An  ideal  lunch  box  is  so  constructed  that  a  daily  scalding  will 
keep  it  in  a  perfectly  sanitary  condition.     It  is  not  air-tight,  because 


Fig.  5. — A  Tin   Lunch  Box  Having  a  Vacuum  Bottle 
in   Which   Food  May   be  Kept  Hot 


some  circulation  of  air  helps  to  prevent  the  mingling  of  flavors. 
Lastly,  it  is  compact,  for  this  prevents  the  jostling  of  the  food. 


Unsatisfactory  Containers  for  Lunches: 

Paper  sack — does  not  keep  the  food  fresh 

Cardboard  box — not  generally  kept  clean 

Filler  or  cloth  box — absorbs  odors  and  is  difficult  to  clean 


Satisfactory  Lunch  Boxes: 

Tin  pail,  with  five  or  six  nail  holes  for  ventilation 

Granite  pail,  with  very  loose-fitting  lid  or  a  tin  lid  with  air  holes 

Tin  folding  box 

Tin  box  with  vacuum  jar 


The   School   Lunch 


PACKING  THE  LUNCH 


Many  good  lunches  are  unappetizing  by  noon  because  they  have 
been  carelessly  packed.  For  a  very  small  sum,  the  following  supplies 
may  be  had  which  make  easier  the  packing  of  the  lunch : 


Waxed  paper 

Plain  paper  napkins 

Rubber  bands  or  toothpicks 


For  semi-solid  foods,  a  screw-top  jar; 
or  a  jelly  glass  with  close-fitting 
lid;    or  parchment  containers 


A  busy  mother  does  not  have  time  to  pack  a  fancy  lunch  before 
school,  but  she  should  take  time  to  prepare  a  simple  lunch  which  will 
not  be  monotonous  and  unappetizing.     The  mother  may  lay  out  the 


Fig.  6. — A  Tin,  Folding  Lunch  Bos 

In  this  box  has  been  packed  this  simple  lunch,  compactly 
arranged,  the  sandwiches  wrapped.  A  bowl  of  hot  soup  has  beeu 
added   to  the  lunch. 


food  and  let  the  child  pack  the  lunch.  In  a  very  few  minutes  the 
sandwiches,  cake,  etc.,  may  be  wrapped  in  separate' pieces  of  waxed 
paper.  This  will  help  to  prevent  the  mingling  of  flavors,  and  will 
keep  the  food  fresher.  A  rubber  band  or  toothpicks  may  be  used  to 
hold  the  paper  in  place. 

The  jar  or  parchment  container  will  make  it  possible  to  include 
canned  fruits,  soft  puddings,  and  fruit  whips  in  the  lunch.  These 
make  a  more  healthful  dessert  than  pie. 

Heavy  foods  should  be  placed  on  the  bottom  of  the  container. 
Any  empty  spaces  should  be  filled  with  wadded  paper. 


10  Extension   Circular  No.   41  [February, 

A  HOT  DISH  FOR  RURAL  SCHOOLS 

Teachers  and  parents  who  do  not  realize  the  ease  with  which  a  hot 
dish  may  be  provided  to  supplement  the  cold  lunch  ask  if  it  will  not 
take  too  much  school  time.  Those  who  have  actually  carried  on  the 
work,  however,  report  that  the  preparation  of  one  simple  hot  dish 
requires  but  twenty  to  thirty  minutes  of  the  school  time  of  one  or 
two  pupils;  and  they  further  report,  as  a  direct  result  of  serving 
the  hot  nourishing'  food — 

Improved  deportment  Improved  health 

Improved  scholarship  Improved  attendance 

A  bowl  of  hot  soup  makes  a  cold  lunch  more  easily  digested  and 
more  enjoyable.     The  hot  dish  to  supplement  the  cold  lunch — 

a.  Gives  the  child  a  more  normal  diet 

b.  Gives  the  teacher  an  opportunity  to  train  the  children  to  enjoy  a  variety 
of  foods.  This  may  be  done  by  making  a  bargain  that  each  individual 
is  to  eat  at  least   two  teaspoonfuls  of  every  food  each  time  it  is  served 

c.  Encourages  the  children  to  eat  their  lunches  more  leisurely 

d.  Helps  to  train  the  children  to  \u.rk  effectively  and  successfully  with 
others.     This  training  should  make  better  citizens 

EQUIPMENT   FOR   PREPARING   A  HOT  DISH 

Neither  elaborate  nor  expensive  equipment  is  necessary  for  the 
preparing  of  a  hot  dish.  In  a  number  of  schools  the  hot  lunch  has 
been  prepared  over  the  school  heater,  the  only  extra  equipment  being 
a  large  kettle,  a  spoon,  and  a  measuring  cup.  Each  child  brought  his 
own  plate,  cup,  and  spoon  from  home.  However,  no  teacher  should 
be  asked  to  supervise  tire  hot  lunch  with  such  meager  equipment.  If 
it  were  a  question  of  feeding  tin1  stock,  the  necessary  $25  or  $30  for 
a  good  kerosene  stove,  double  boiler,  and  other  utensils  would  be  spent 
without  question. 

The  following  types  of  equipment  have  been  successfully  used  in 
various  schools  in  Illinois.     These  are  illustrated  in  Figs.  7  and  8. 

Good  Equipment 

Cupboard  (made  by  the  boys)  .  .    (?)  2  teas] is   $     .10 

Two-burner    oil    stove $16.65  1    fork    15 

8-quart  aluminum  kettle  and  lid      2.20  2   paring   knives 46 

6-quart   double   boiler 3.00  Butcher  knife 69 

2-quart    sauce   pan    (aluminum)        .69  Can   opener    23 

1-quart  measuring  cup 53  Egg  beater    23 

Measuring  cup    10  wire   dish   drainer  and   pan 1.10 

Dish  pan    85  Fin  less  cooker   (homemade)   and 

Soup   ladle    (aluminum) 25  kettle 1.25 

Long-handle  spoon   (aluminum)        .32  Asbestos  mat 10 

2    tablespoons    20  ■ 

Total $29.12 


1921] 


The  School  Lunch 


11 


Equipment  Brought  by  Each  Child 

Bowl  Teaspoon 

China   or   granite   cup    (not   tin   or  Soup  spoon 

aluminum,  for  handle  gets  hot)  Fork 

Plate  Knife 


Excellent  Equipment 


Kitchen  cabinet   $50.00 

Kitchen  sink   (?) 

3-burner  oil  stove 22.50 

2-burner  oven   5.00 

8-quart  kettle   and   lid 

(aluminum)    2.25 

6-quart   double  boiler 3.00 

2-quart  sauce  pan 69 

?mall  bowl    35 

1-quart  measuring  cup 

(aluminum)    53 

Measuring  cup    10 

Dish  pan  (granite) 1.00 

5-quart   teakettle    (aluminum)  .      2.85 
Wire  dish  drainer  with  pan...      1.10 

Sieve 20 

Total 


Soup  ladle    i 

Long-handle  spoon   (aluminum) 

2   tablespoons    

2  teaspoons   

2    forks    

2   paring   knives 

Can  opener    

Butcher  knife   

Spoon  whip   


Potato  masher    

Fireless    cooker    (homemade)  .  . 

2  trays   

Asbestos  mat    

Pudding  pan,  4-quart 


.32 

.20 

.10 

.15 

.46 

.40 

.69 

.15 

.23 

.15 

1.25 

1.00 

.10 

1.10 


.$96.12 


Individual  Equipment  Purchased  by  School 


2  dozen  large   cups  and   saucers 

(china) $5.90 

2  dozen  plates    (pie  size) 3.00 

2  dozen  soup  bowls 5.00  

Total $26.78 


2  dozen   teaspoons   $2.48 

2  dozen  soup  spoons 3.20 

2  dozen   forks   and   knives '.    7.20 


HOW  TO  OBTAIN  EQUIPMENT 

The  equipment  may  be  purchased — ■ 

a.  By  the  school  directors 

b.  By  any  local  club 

c.  By  the  school,  with  funds  raised  from  an  entertainment 

Or  the  equipment  may  be  donated  by  interested  parents.  In  Logan 
county  a  school  shower  was  held,  each  person  bringing  some  necessary 
utensil  for  the  school  kitchenette. 


1'J 


Extension   Circular  No.   41 


[February, 


THE  SCHOOL  PANTRY 

When  the  hot  dish  served  is  to  be  prepared  at  school,  it  is  ad- 
visable to  have  a  few  staple  supplies  kept  in  the  building.  Where  it 
is  possible  to  have  a  steel  kitchen  cabinet,  the  matter  of  storing  and 
protecting  these  supplies  from  mice  is  simple.  However,  other  inex- 
pensive cupboards  may  be  successfully  used;  for  instance,  in  one 
place  an  old  bookcase  was  converted  into  a  cupboard.  The  food  was 
stored  in  large  tin  cans  and  glass  jars.  Another  school  has  used  an 
old-fashioned  washstand  for  its  cupboard.  In  a  number  of  places, 
the  older  boys  of  the  school  or  community  have  made  packing  boxes 
into  suitable  cupboards. 

It  is  essential  that  this  cupboard  have  space  in  it  for  the  storing 
of  the  cooking  utensils  and  dishes,  as  well  as  the  staple  supplies.  If 
the  dishes  are  not  put  away  where  they  can  be  protected  from  dust, 
it  will  be  necessary  to  spend  time  each  day  cleansing  them  before 
they  are  suitable  for  use. 

Three  methods  of  obtaining  the  pantry  supplies  have  been  found 
successful  in  different  communities: 

1.  At  the  first  meeting  of  the  parents  and  teacher  the  items  on 
the  list  of  necessary  staples  are  divided  evenly  among  those 
parents  whose  children  are  to  partake  of  the  hot  dish. 

2.  The  teacher  or  interested  parents  order  the  essential  supplies. 
The  bill  for  this  food  is  met  in  one  of  three  ways ;  namely : 

a.  By  assessing  each  child  a  small  sum 

b.  By  the  school  directors 

c.  By  money  raised   from    a   school   entertainment 


mmkwnm 


Fig.   7. — Equipment  Owned   by   a   C< immunity  Club,   Kept 
at  the  School  and  Used  for  Hot  Lunches 


/ 

_ 

— 

— 

.-* 

C/J 

r 

— 

£ 
r 

2 

a 

— 

w 

— 

K 

- 

i — 

I-H 

r 

[* 

c 

^ 

— 

y- 

a 

'- 

_ 

— 

> 

/. 

02 

- 

- 

W 

/. 

^ 

^, 

l-H 

_ 

2 

r. 

- 

- 

- 

X 

- 

- 
- 

- 

— 


En 


CO 

CO 

c 


9  •= 


2 

- 
r 
— 

- 

- 
- 

— 
-- 
o 

2 

Make   generous   use  of   water.     Drink  at  least 
6  glasses  every  day.     Choose  watery  foods, 
succulent    fruits   and   vegetables,   beverages, 
and  soups  to  supply  more  water  in  the  diet. 

Include  bulky  foods  in  the  diet.     They  not  only 
promote  digestion  but  help  to  correct  con- 
stipation.    They  are  essential  in  a  healthy 
diet.     Eat  coarse  foods,  fruit,  and  vegetables 
every   day. 

c 

- 

1 

:c 

a. 

— 
T 

/: 

- 

2 
- 

= 

a. 
— 

"7 

c 

: 

X 

- 

E- 

X 

—  " 

rr 
— 

-. 
a 

— 
x 

■i 
X 

a 
a 

3 

x 

'c 

r 

x 

1 

- 

6 
> 

I 
\ 

I 

x 

x 

o. 

:  •_ 

x 

y 

V 
■J 

B 

r. 

a  - 

3 
x 

— 

— 
-— 

- 

- 

6 

x 

S 

3  * 

r 
.  •_ 

j 
3 

a  - 

M. 

u 

C 

X 

-- 

x 

3 

3 

Fruit  gelatin ... 

GROUP  II        Lean  meats 

>> 

zL'-Z, 

X 

O 

o 

X 

CJ 

— 

X 

- 
X 
•v 

— 
- 

- 
CO 
— 

~  - 

:   cj 

:    x 
_a:    13   x 
3    43    6 

'3 
*2 

a  a 

X 

E 

3 
b 
0 

3 

— 

X 

: 
- 
— 

01 

- 

CO 

o 

CJ 

O 

w 

3      1  ' 

— 
- 
- 
— 

= 

See  that  the  teeth  are  clean,  sound,  and  healthy — 
they  are  an  index  to  good  digestion.     To 
keep  them  in  good  condition,  bone  and  teeth 
foods    (those  that   furnish   minerals   to  the 
diet)   must  be  provided. 

Out-of-door  exercise  is   essential    for  parent   and 
child.    1  he  right  kind  of  exercise  and  recre- 
ation   may    prevent    headache    and    stomach 
trouble. 

Get  plenty  of  sleep  and  plenty  of  fresh  air.   "The 
only  night  air  that  is  injurious  is  last  night's. 
Open  the  windows  and  let  it  out." 

i 

V 

CO 
— 

- 
— 

E 

~ 
■- 

= 

z 

— 

- 

C 

— 

CB 
-- 

a 

u 

CO 

- 

CO 

C 

ct 
u 
- 

a 

CO 

- 
- 
— 

ct 
t 

= 

- 

- 

V 

— 

— 
.CI 

- 

E-i 
— 

CO 

— 

; 
.: 

~ 
- 

CO 
O 

— 

CT 

C 

; 
— 

— 

: 

n 

C 

> 

c 

-  a: 
f 

> 

.    Eh 

r 

- 

o 

■- 

— 
- 

— 
- 
■- 

a; 

c 

u 

cd 
■at 

= 

- 

6J 

- 

r 

i. 

- 

C 
cu 

S3 

; 

> 

— 

-<- 

>   " 

'7> 

a 
o 

- 
— 

— 
cu 

u 

CB 
— 
CS 

- 

-- 

CB 

ct 
— 
CB 
: 

CO 
> 

CO 
CO 

£ 

■f. 

a 
o 

<! 

- 
- 

ffl 
CO 

1911] 


The  School  Lunch 


13 


3.  When  a  meeting  of  the  parents  is  not  possible,  the  teacher  asks 
each  child  to  bring  a  cup  of  cocoa,  a  cup  of  flour,  etc.,  until 
a  working  supply  is  at  hand.  This  method  is  not  entirely 
satisfactory,  but  it  is  better  than  not  having  the  hot  lunch. 


SUPPLIES  GENERALLY  KEPT  IN  THE  SCHOOL  PANTRY 

Flour  Beans  Dish  towels 

Cocoa  Seasonings  Dish  cloths 

Rice  Flavorings  Holders 

Spaghetti  Home-canned  vegetables  Cleaning  powder  and  soap 

The  home-canned  vegetables  may  be  prepared  by  the  boys  and 

girls  in  summer  canning  clubs. 

DAILY  SUPPLIES  FOR  THE  HOT  DISH 
Milk  and  butter  are  about  the  only  foods  which  must  be  furnished 
fresh  each  day  for  the  hot  dish.    These  may  be  satisfactorily  obtained 
in  either  of  two  ways: 

1.  Arrangements  may  be  made  with  the  family  living  nearest 
the  school  to  furnish  a  definite  amount  of  milk  each  day.  As 
skimmed  milk  may  be  used,  the  expense  will  be  very  small. 
Probably  an  assessment  of  one  cent  a  day  for  each  child  will 
cover  the  cost.  In  some  instances  the  directors  furnish  the 
funds  for  the  daily  as  well  as  the  staple  supplies. 

2.  If  the  majority  of  parents  prefer,  each  family  may  take  a  day 
when  it  will  furnish  the  perishable  food.  The  family  having 
two  children  would  either  send  twice  as  often  as  the  family 
having  one  child,  or  it  would  send  the  perishable  food  on  days 
when  a  larger  quantity  was  needed. 


Fig.  8. — A  Complete  Equipment  in  a  Rural  School  in  McHenrt 

County 
Here  there  is  plenty  of  storing  and  working  space. 


11 


Extension  Circular  No.   41 


[February, 


THE   MENU  FOR  THE  HOT  LUNCH 
Three  points  are  to  be  considered  when  selecting  hot  dishes: 
1.  Pood  value       2.  Ease  of  preparation       3.  Variety 

Following  are  suggested  hot  dishes  for  two  weeks,  with  daily  sup- 
plies which  will  serve  twenty  pupils: 


Monday 

Tuesday 


Cocoa 

( 'orn  soup 


Wednesday      Creamed  spaghetti 


Thursday 

Feiday 

Monday 

Tuesday 


Cocoa 

Rice  and  milk 


3  quarts  whole  milk 

4  quarts  whole  milk,  or  4  quarts 
skimmed  milk  and  ^4  CV|P 
butter 

1  quart  skimmed  milk,  V4  CUP 
butter 

3  quarts  whole  milk 

2  quarts  whole  milk 


Hot  milk  and  bread     4  quarts  whole  milk 
Tomato  soup 


"Wednesday      Cocoa 
Thursday        Baked  potato 


Friday 


Cocoa 


3  quarts  whole  milk,  or 
3  quarts  skimmed  milk  and  y± 
cup  butter 

3  quarts  whole  milk 

Each   child   brings    one   raw 
potato 

3  quarts  whole  milk 


EXPENSE  OP  THE  HOT  DISH 

Some  parents  feel  that  the  serving  of  the  hot  food  may  entail  too 
great  an  expense.  However,  experience  has  proved  that  this  does  not 
happen.  If,  for  instance,  there  arc  ten  families  in  a  school,  each 
family  might  be  called  upon  once  in  two  weeks  to  send  one  gallon 
of  milk  for  a  school  of  twenty  pupils.  The  remaining  nine  school  days, 
the  child  from  that  family  is  having  hot  food  altho  his  parents  are 
not  being  bothered  to  send  it  each  day.  Then,  too,  when  a  hot  dish 
is  served  at  school,  it  is  not  necessary  to  send  so  much  cold  lunch, 
and  this  of  course  means  less  work  and  expense  at  home. 


1921] 


The  School  Lunch 
PREPARATION  OF  THE  HOT  DISH 


\b 


The  teacher  does  not.  as  a  rule,  have  spare  time  in  which  to 
cook  the  food,  but  she  generally  has  little  difficulty  in  finding  time 
to  supervise  the  work.  The  piipils  may  be  grouped  in  teams  of  two 
or  three,  depending  upon  the  number  enrolled.  It  is  advisable  to  have 
an  older  pupil  work  with  a  younger  pupil.     There  should  be  a  team 


Fig.  9. — A  Simple  Equipment  with  Closed  Cupboard  for 

SrPPLIES    AND    DlsHES.       DeK.ALB    COUNTY 

of  cooks  to  prepare  the  food,  and  a  team  of  housekeepers  to  wash  the 
dishes  and  straighten  the  room.  A  third  team  of  waitresses  is  some- 
times used. 

It  has  been  found  most  satisfactory  to  have  the  pupils  hold  their 
places  on  the  team  for  a  week  at  a  time,  as  they  become  familiar  with 
the  work  and  so  can  accomplish  more  in  less  time.  Boys  as  well  as 
girls  work  on  these  teams. 

To  illustrate  how  the  pupils  may  prepare  a  hot  dish  without  in- 
terfering with  their  studies,  or  coming  to  school  early,  we  will  follow 
"Carol"  and  "Ann"  thru  the  process  of  preparing  lima-bean  soup 
for  Tuesday  lunch : 

Monday  night  after  school  Carol  will  wash  the  beans  while  Ann 
measures  the  water  and  salt  and  brings  the  water  to  a  boil.  Carol 
will  add  the  beans  to  the  boiling  water.  They  will  allow  the  beans 
to  boil  three  minutes,  cover  them  with  a  close-fitting  lid,  and  set 
them  in  the  homemade  tireless  cooker.  This  task  should  be  com- 
pleted within  ten  minutes  after  school  is  dismissed. 


10  Extension  Circular   No.   41  [February, 

Tuesday  at  recess  Ann  will  measure  out  2  cups  of  milk,  put  the 
remaining  3y2  quarts  in  the  top  part  of  a  double  boiler,  and  set  to 
heat  over  water.  Meanwhile,  Carol  will  measure  %  cup  of  flour. 
To  this  she  will  add  enough  of  the  cold  milk,  saved  for  this  purpose, 
to  make  a  heavy  paste,  and  beat  it  thoroly  with  a  fork  or  wire  whisk 
until  all  lumps  are  removed.    Then  she  should  gradually  add  more  of 


Fig.  10. — Preparing  Sour  in  a  Mercer-County  school 
Boys  as  well  as  girls  are   i;oo<l   cooks, 

the  cold  milk  until  the  paste  becomes  the  consistency  of  rich  cream. 
If  the  entire  two  cups  of  milk  is  not  needed  for  this,  she  will  add 
the  remainder  to  the  milk  which  is  heating.  This  much  can  easily 
be  done  in  the  fifteen-minute  recess.  The  milk  is  heating  over  water, 
so  may  be  left  heating  while  school  is  in  session  without  danger 
of  scorching. 

At  11:30  Carol  will  dip  out  V2  CUP  °f  the  h°t  milk  and  stir  it  into 
the  cold  flour  paste.  The  warmed  paste  must  then  be  poured  slowly 
into  the  hot  milk,  which  is  being  steadily  stirred.  The  cooked  beans, 
butter,  and  seasoning  are  added  and  the  milk  stirred  constantly  until 
it  no  longer  thickens. 

At  11:50  Ann  may  arrange  the  bowls,  spoons,  and  napkins  on  a 
table  ready  for  cafeteria  service. 


1921] 


The   School  Lunch 


17 


SERVING  THE  HOT  LUNCH 

1.  Preparation : 

a.  Each  child  washes.  Have  ready  paper  towels,  soap,  and 
water 

b.  Air  the  room 

2.  Form  of  Service: 

a.  Cafeteria;  each  child  places  his  own  cardboard  pro- 
tector over  his  desk ;  then  falls  in  line,  gets  his  bowl  of 
soup,  and  carries  it  to  his  desk.  This  method,  however, 
is  practical  only  when  there  are  not  many  children  in 
the  first,  second,  and  third  grades. 

b.  Waitresses  serve  pupils  at  their  desks  or  at  a  table. 

3.  Rules  which  should  be  followed  at  school  as  well  as  at  home : 

Eat  quietly 

Keep  lips  together  when  food  is  in  the  mouth 

Ask  quietly  for  food  to  be  passed 

Wait  until  companions  have  finished  lunch  before  leaving 

desk  or  table 
Sit  erect  and  keep  arms  off  desk  or  table. 
Visit  with  neighbors 


DISHWASHING 

1.  The  housekeepers  put  water  to  heat  before  eating  lunch. 

2.  Each  child  places  his  soiled  dish  in  front  of  the  dish  pan. 


Fig.   11. — The  Dishes   are  Washed,  Stacked  in   a  Drainer, 
Scalded,  and  Left  to  Dry.     McHenry  County 


IS  Extension   Circular   No.   41  [February, 

3.  Plenty  of  warm  soapy  water  is  prepared  and  a  clean  dish 
cloth  is  at  hand. 

4.  Wash  dishes  and  silverware  and  place  in  a  wire  drainer  over 
a   pan. 

5.  Scald  thoroly. 

G.     Wipe  silver  and  glasses;    leave  dishes  to  drain. 
7.     When  dishes  are  dry.  set  away  in  cupboard. 
By  working  quickly,  the  pnpils  acting  as  housekeepers  should  be 
thru  in  20  to  25  minutes. 

CORRELATION    OF    THE    HOT    LUNCH    WITH    OTHER    STUDIES 

Modern  educators  are  making  every  effort  to  have  the  school  studies 
linked  with  the  child's  every-day  problems,  for  such  correlation  gives 
an  added  interest  to  the  lessons.  A  few  suggestions  as  to  how  this 
may  be  done  by  means  of  the  hot  lunch  are  made  here. 

Arithmetic. — Given  a  recipe  serving  live  people,  determine  the 
quantity  of  material  necessary  to  serve  all  your  classmates  tomorrow. 

Physiology. —  (1  )  What,  five  groups  of  food  are  necessary  to  build 
the  body?     (2)    Which  of  these  groups  are  furnished  by  the  hot  food? 

Geography. —  (1)  Where  were  the  fond  supplies  used  in  today's 
hot  dish  grown?     (2)    Trace  the  transportation  of  these  foods. 

A  HOT  DISH  IX  TOWN  SCHOOLS 

In  town  or  city  schools  where  it  is  necessary  for  a  number  of 
pupils  to  carry  cold  lunches,  it  is  advisable  to  arrange  to  serve  a  hot 
dish.  This  may  he  done  in  a  manner  similar  to  that  explained  for  the 
country  school,  or  according  to  either  one  of  the  following  plans: 

1.  The  work  is  made  a  part  of  the  domestic  science  training. 

2.  A  woman  is  hired  to  assume  the  principal  part  of  the  respon- 
sibility. She  comes  in  for  two  hours  every  morning,  and  prepares 
the  food  without  assistance.  At  noon  the  older  pupils  help  with  the 
serving  and  the  washing  of  the  dishes.  (This  method  has  been  used 
successfully  in  four  Peoria  schools.  The  school  board  or  a  local  or- 
ganization paid  the  -woman's  salary  and  furnished  the  equipment.  A 
charge  of  two  to  four  cents  was  made  for  each  serving  in  order  to 
cover  the  cost  of  the  food.) 

STAPLE  AND  DAILY  SUPPLIES 

When  the  school  is  located  in  town  it  has  been  found  best  in  al- 
most every  case  to  buy  all  the  staple  and  daily  supplies.  If  a  woman 
has  been  hired  to  do   the  cooking,  she  may  also  be  responsible  for 


1921]  The  School  Lunch  19 

buying  the  supplies;    if  not,  the  teachers  or  mothers  may  attend  to 
the  ordering  of  supplies  and  the  planning  of  the  menus. 

The  cost  of  the  food  may  be  greatly  reduced  by  purchasing  canned 
vegetables  by  the  case  (either  a  case  of  one  kind  or  a  case  of  assorted 
vegetables),  by  buying  broken  macaroni,  and  by  using  skimmed  milk 
instead  of  whole  milk. 

The  woman  who  is  to  prepare  the  food  must  know  the  evening 
before  or  the  first  thing  in  the  morning  how  many  children  are  to  be 
served.     This  may  be  ascertained  by  the  teachers  in  the  classrooms. 

With  these  few  exceptions  the  problem  of  serving  the  hot  dish 
mav  be  met  in  the  same  manner  in  the  town  schools  as  in  the  country. 


HOT  DISHES  SUITABLE  FOR  SCHOOL  LUNCHES 

Milk  soups,  creamed  vegetables,  beverages,  simple  combinations, 
and  simple  desserts  may  all  be  used  for  the  hot  school  lunch. 


Measurements  for  Recipes: 

All  measurements  are  level.    Fill  spoon  or  cup  rounding,  and  cut 
off  with  spatula  or  knife. 

3  t  =  1  tablespoon  2  c  =  1  pint 

16  T  =  1  cup  2  pts.  =  1  quart 

4  qts.  =  1  gallon 


Proportions  for  White  Sauce: 

Thin  white  sauce  may  be  used  as  the  basis  for  all  milk  soups,  and 

medium  white  sauce  for  creamed  vegetables.  This  will  simplify  the 
cooking  for  the  pupils. 

Liquid       Fat         Flour  Use 

Thin    1   c         i/o  T         IT  Soup 

Medium    1  c           IT         2  T  Creamed  dishes 

For  directions  for  making  white  sauce,  see  page  10. 


20  Extension  Circular  No.   41  [February, 

Milk  Soups: 

The  simplest  way  to  make  a  milk  soup  is  to  add  a  cooked  or  canned 
seasoned  vegetable  to  thin  white  sauce.  The  following  amounts  will 
serve  one  person : 

3/4  c  seasoned  white  sauce 

1/4  c  of  any  of  the  following  cooked  vegetables: 

Peas  Celery 

Beans  (lima,  navy,  soy,  Cabbage 

or  string)  Onions 

Carrots  Mixed  vegetables 

( 'orn  Tomato  heated  with  %6  t  soda 

%  c  white  sauce 

1  g  c  of  mashed  potato,  cooked  rice,  or  grated  cheese 

Creamed  Vegetables: 

14  c  white  sauce 

%  c  of  any  of  the  following  cooked  vegetables: 

Peas  Celery  Onions 

Carrots  Cabbage  Corn 


Beverages : 

Cocoa  or  milk  supplies  a  desirable  hot  drink.    The  following  recipe 
for  cocoa  will  be  found  satisfactory : 

COCOA 

1  t  cocoa  '  8  <•  water 

1  t  sugar  i/2  c  milk 

14  t  flour  1   drop  vanilla 

Mix  dry  ingredients;    add  water.    Boil  five  minutes.     Slowly  stir 
in  the  milk:    and  heat.     Add  vanilla  and  serve. 


HOT  MILK 

Heat  %  c  milk:   do  not  boil.    Flavor  with  Vie  teaspoon  of  grated 

nutmeg,  and  serve  with  bread. 


Simple  Combinations: 

CREAMED   EGGS 
1  hard-cooked  egg  diced  l/-2  e  white  sauce 


1921]  The  School  Lunch  21 

EICE  AND  TOMATO 

34  c  cooked  (or  Vi  c  uncooked)  rice 
14  c  unstrained  tomato 
1  slice  onion,  y16t  salt,  and  pepper 

If  the  rice  is  to  be  cooked  at  school  add  V4  cup  of  rice  to  1  cup 
of  boiling  water  (salted).  Boil  two  minutes,  cover  tightly  and  put 
into  tireless  cooker  over  night.  In  the  morning  add  tomatoes  and 
onion.    Heat  and  serve. 

SCALLOPED  RICE  AND  CHEESE 

Y1G  c  uncooked  rice  \    qv    J    V2  c  cooked  rice 

x/2  c  milk  or  water  f  I    %  c  milk  or  water 

1  T  grated  cheese 

y16  t  salt 

Cook  rice  in  fireless  cooker.  Sprinkle  with  cheese  and  brown  in 
slow  oven. 

MACARONI  WITH  CHEESE 

Ye  c  macaroni  broken  into  small  pieces 
iy2  c  boiling  salted  water 
V4  c  white  sauce 
1  T  grated  cheese 

Cook  macaroni  in  tireless  cooker.  Add  cheese  and  white  sauce. 
Heat  at  low  temperature  so  as  not  to  toughen  the  protein  in  the  cheese. 

MACARONI  AND  TOMATO 

%  c  cooked  macaroni  14  c  cooked  tomato 

Season  with  %c>  t  salt  and  onion  and  heat. 

BUTTERED  VEGETABLES 
%  e  cooked  vegetable  1  T  butter 

Let  heat  for  a  few  moments. 

Simple  Desserts: 

RICE   AND   RAISINS 

%  c  rice  l/2  e  boiling  water 

Cook  in  tireless  cooker.  Serve  with  i/8  cup  raisins  or  dates  and 
milk. 


22  Extension  Circular  No.   41  [February, 

HOT  APPLE  SAUCE 

Pare  and  core  1  apple,  slice ;  add  1  teaspoon  sugar  and  Vs  tea- 
spoon cinnamon  or  nutmeg.  Partially  cover  with  water,  cook  until 
tender.     Serve  hot. 


SOFT  CUSTARD 

i/o  c  milk  Few  grains  salt 

V-2  egg  1  drop  flavoring  or  %6  t 

1  t  sugar  grated  nutmeg 

Scald  milk  in  double  boiler.  Beat  yolk,  add  salt  and  sugar,  and 
pour  on  gradually  the  scalded  milk.  Pour  mixture  back  into  top  of 
double  boiler  and  stir  constantly  until  it  looks  creamy  or  coats  the 
spoon  and  the  foam  has  disappeared ;  then  remove  immediately  from 
the  hot  water.  Cool  and  add  flavoring  desired;  vanilla,  orange,  or 
lemon  exti'act.  The  white  of  the  egg  may  be  beaten,  slightly  sweet- 
ened, and  served  on  top  of  the  custard. 

If  the  custard  curdles,  it  has  cooked  too  long.  Put  pan  in  cold 
Water  and  beat  until  smooth. 


1911] 


The  School  Lunch 


23 


The  following  seventy-nine  counties  are  now  offering  the  teachers 
who  serve  the  hot  lunch  credit  toward  the  renewal  of  their  certifi- 
cates. In  sixteen  of  these  counties  the  home  adviser  helped  to 
establish  the  hot  lunches. 


Adams 

Boone 

Brown 

Bureau 

Carroll 

Cass 

Champaign 

Christian 

Clark 

Clinton 

Coles 

Cook 

Crawford 

DeKalb 

DeWitt 

Douglas 

DuPage 

Edgar 

Edwards 

Effingham 

Ford 

Franklin 

Fulton 

Greene 

Grundy 

Henderson 


Henry 

Monroe 

Iroquois 

Montgomery 

Jackson 

Morgan 

Jasper 

Moultrie 

Jefferson 

Ogle 

Jersey 

Perry 

Johnson 

Piatt 

Kane 

Pike 

Kankakee 

Pope 

Kendall 

Pulaski 

Knox 

Putnam 

Lake 

Sangamon 

LaSallo 

Scott 

Lawrence 

Schuyler 

Lee 

Shelby 

Livingston 

St.   Clair 

Macoupin 

Stark 

McDonough 

Union 

McHenry 

Vermilion 

McLean 

Wabash 

Madison 

Warren 

Marion 

Washington 

Marshall 

Whiteside 

Mason 

Will 

Massac 

Williamson 

Menard 

Woodford 

Mercer 

Extension  Circular  No.   41 

university  of  ilunois-urbana 


3  0112  046099443 


Remarks  made  by  teachers  who  have  served  the  hot  lunch : 

"You  get  much  more  out  of  the  hot  lunch  than  you 
put  into  it." — Mercer  county. 

"The  children  take  time  to  eat  their  lunches  and  en- 
joy them,  while  before,  some  would  probably  eat  'on  the 
run,'  or  eat  at  recess;  now  they  take  time  and  enjoy 
their  lunches,  all  at  the  same  time.  They  get  more  va- 
riety in  food." — LaSalle  county. 

"I  have  found  that  the  hot  lunch  keeps  the  children 
from  becoming  restless  in  the  afternoon  and  that  they 
do  better  work.  They  eat  their  dinners  much  more  slowly 
and  I  know  that  indigestion  has  been  given  a  hard  blow." 
— Livingston  county. 

That  county  superintendents  of  schools  heartily  en- 
dorse the  hot  school  lunch  is  shown  by  the  following  ex- 
tract from  a  typical  letter: 

"I  would  be  willing  to  give  almost  any  credit  to  the 
teacher  for  organizing  and  maintaining  this  work  in  a 
manner  at  all  praiseworthy.  I  trust  that  another  year 
will  see  more  of  our  schools  serving  the  hot  lunches." 


